Psari Plaki Greek Red Snapper
Delight your taste buds with Psari Plaki, a traditional Greek red snapper recipe that brings the Mediterranean to your kitchen! This oven-baked dish features tender red snapper fillets nestled atop a bed of thinly sliced potatoes, all smothered in a vibrant tomato-based sauce enriched with sautéed onions, garlic, carrots, and celery. Infused with olive oil, dry white wine, oregano, and a squeeze of fresh lemon juice, each bite bursts with zesty, aromatic flavor. With its perfect blend of wholesome ingredients and comforting textures, Psari Plaki is as healthy as it is delicious. Serve it with crusty bread or a crisp green salad for a meal that’s truly Greek-inspired. Perfect for weeknight dinners or special occasions, this recipe is an effortless way to savor the richness of Mediterranean cuisine.
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Recipe Information
Ingredients
- 2 pounds red snapper fillet
- 0.25 cup extra virgin olive oil
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium carrot, sliced thinly
- 1 stalk celery stalk, sliced thinly
- 1 14-ounce can crushed tomatoes
- 0.25 cup dry white wine
- 2 tablespoons flat-leaf parsley, chopped
- 1 teaspoon dried oregano
- 2 tablespoons lemon juice
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 medium potatoes, sliced thinly
- 0.25 cup water (optional, for thinning sauce)
Instructions
Preheat the oven to 375°F (190°C).
Rinse the red snapper fillets under cold water and pat them dry with paper towels. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 3 minutes.
Add the minced garlic, sliced carrot, and sliced celery, and continue sautéing for 3-4 minutes.
Pour in the crushed tomatoes and white wine. Stir well and bring the mixture to a simmer. Let it cook for 5 minutes to allow the flavors to meld.
Stir in the parsley, oregano, lemon juice, salt, and pepper. Add a little water if the sauce seems too thick. Remove the skillet from heat.
In a baking dish, arrange the potato slices in a single layer to create a bed for the fish. Season the potatoes lightly with salt and pepper.
Place the red snapper fillets on top of the potatoes. Spoon the tomato and vegetable sauce evenly over the fish.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Uncover the dish and bake for an additional 10-15 minutes, or until the fish is cooked through and flakes easily with a fork, and the potatoes are tender.
Remove the dish from the oven and let it rest for 5 minutes before serving. Garnish with additional chopped parsley, if desired.
Serve warm and enjoy your Psari Plaki with crusty bread or a simple green salad.
Nutrition Facts
Calories |
2124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 3024 mg | 131% | |
| Total Carbohydrate | 100.8 g | 37% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 25.5 g | ||
| Protein | 253.5 g | 507% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 536 mg | 41% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 6893 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
